![]() maneul-jong-jangajji (pickled garlic scapes and cloves) | |
Alternative names | Pickled vegetables |
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Type | Pickles |
Course | Banchan |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Korean name | |
Hangul | 장아찌 |
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Revised Romanization | jangajji |
McCune–Reischauer | changatchi |
IPA | [tɕaŋ.a.t͈ɕi] |
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This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
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Jangajji (장아찌) or pickled vegetables is a type of banchan (side dish) made by pickling vegetables.[1][2] Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste.[3][4] Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil.[5] Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.[6]